Tuesday, February 8, 2011


This recipe is the most common and easy gravy made in any tamil house especially the brahmins.It is also made after you have feasted for few days and want to eat a simple meal with a tangy gravy.It is usually had with rice and roasted urad papad or keerai masiyal.


  • Tamarind  lemon sized ball
  • Vethakozhambu powder or sambar powder   3spoons
  • Turmeric powder   1tsp
  • Salt            
  • Asafoetida    1tsp
  • Jaggery   (optional)
  • Gingelly oil.

Any one vegetable(red pumpkin,drumstick,lady's finger,brinjal,sweet potato,small onions,karnakizhangu,)
or it is also made with sundakkai vethal or manathakali vathal.


  • Mustard seeds
  • Turdhal      
  • Fenugreek seeds
  • Red chillies
  • Curry leaves.


1.Soak tamrind for 2 hours in hot water.extract a thick pulp.
2.Heat a thick kadai or it is usually made in a vessel called karchatti.pour 2tbs of gingelly oil.
3.Add mustard seeds when it crackles add turdhal,fenugreek seeds,red chillies and curry leaves and asafoetida powder or if it is a rock put it in the oil and powder it later.
4.Pour  the tamarind pulp to this and  add the vegetable,powders and  boil till it thickens.
5.Add jaggery.The smell of gingelly oil and asafoetida is very important to this kozhambu.
6.sometimes even after it boils for a long time if it does not become thick take 2 spoons of rice flour add some water and make it into a paste and add it to the kozhambu it will become thick.

The same recipe with drumsticks.

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